Thursday, August 8, 2013

Baked Sweet Potatoes with Maple Brown Sugar Sour Cream

So somewhere I came across this old Martha Stewart recipe.  Of course my mind started racing and snowballed into something a bit different, but the more I thought of this, the more excited I got.  That's probably when you know you have a problem.

We are all used to baked potatoes with sour cream and bacon.... well we are going to put a twist on this one!  We are going to have a little salty and sweet thing going on (which I love).  And you DO remember me saying that sweet potatoes rank #1 as the most nutritious veggie, right?!  :)

The sour cream will be sweetened with maple syrup and brown sugar - still a little bit tangy, but with a sweetness; and the maple bacon has a sweet, smoky, salty flavor that will balance all of this out.  I mean, seriously!!!  This is really different and fun for those of you like me, who enjoy an old favorite with a new twist!

Click for Printable Recipe

Ingredients:
  • Medium sized sweet potatoes 
  • canola oil for oiling outside of potatoes
  • kosher salt for salting outside of potatoes
  • 1 cup reduced fat sour cream
  • 3 Tbsp maple syrup
  • 2 Tbsp brown sugar + more to serve
  • 3 - 4 pieces maple flavored bacon, cooked crisp and cut into 1/4' - 1/2" pieces
  • a handful of pecans, chopped and toasted

Step-by-Step:
Coat the outside of the sweet potatoes with oil, then sprinkle with salt.  Pierce them several times with a fork to allow the steam to escape.  Bake at 400 degrees F for about 1 hour.  You should be able to (carefully) press the sides of the potato and they will indent under the pressure when they are done.  You will also see the natural syrup begin to escape from the potatoes when they are done. 
canola oil

a nice massage!

kosher salt
and don't forget to prick it a few times with a fork!

While they are baking, mix the topping by combining sour cream, maple syrup, and brown sugar.  Adjust to your taste. 
1 cup reduced fat sour cream

3 Tbsp maple syrup

2 Tbsp brown sugar
Stir! 

Also, cook the bacon until crisp, allow to cool, then chop into small pieces. 
3 - 4 pieces maple flavored bacon, cooked crisp and cut into 1/4' - 1/2" pieces
Chop the pecans into small pieces and dry toast them in the oven (or stovetop).
a handful of pecans, chopped 

... and toasted
Once the potatoes are cooked, make a deep slit down the center. 
Add a spoon of brown sugar into the cavity if you'd like, then top with the sweetened sour cream.  Sprinkle with bacon pieces, toasted pecans, and a bit more brown sugar.  
YUM!  The sauce reminds me of when I was younger and my mother and I would order strawberries romanoff from LaMadeleine's in New Orleans.  Good memories!

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Here are some "bonus" recipes for you.  Just click the links to go there!
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Method:

Coat the outside of the sweet potatoes with oil, then sprinkle with salt.  Pierce them several times with a fork to allow the steam to escape.  Bake at 400 degrees F for about 1 hour.  You should be able to (carefully) press the sides of the potato and they will indent under the pressure when they are done.  You will also see the natural syrup begin to escape from the potatoes when they are done. 

While they are baking, mix the topping by combining sour cream, maple syrup, and brown sugar.  Adjust to your taste.  Also, cook the bacon until crisp, allow to cool, then chop into small pieces.  Chop the pecans into small pieces and dry toast them in the oven (or stovetop).

Once the potatoes are cooked, make a deep slit down the center.  Add a spoon of brown sugar into the cavity if you'd like, then top with the sweetened sour cream.  Sprinkle with bacon pieces, toasted pecans, and a bit more brown sugar. 

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